Minted Fruit in Orange Bowls

Minted Fruit in Orange Bowls

These Minted Fruit in Orange Bowls are a delectable delight.

Minted Fruit in Orange Bowls
Yield: 6 servings • Preparation: 30 minutes • Refrigerate: 1 to 2 hours
  • 2 cups water
  • 2 cups sugar
  • 4 tea bags Morroccan Mint tea*
  • 3 very large oranges
  • 1 cup diced watermelon
  • 1 cup blueberries
  • 1 cup diced kiwi
  • Garnish: fresh mint, Scottie-dog-shaped Walkers shortbread cookies
  1. In a small saucepan, bring water and sugar just to a boil, stirring until sugar is dissolved. Remove from heat, and add tea bags. Cover, and let steep for 6 minutes. Remove and discard tea bags. Let mint simple syrup cool completely.
  2. Using a serrated paring knife, cut oranges in half horizontally. Carefully remove orange sections, and reserve. Scrape and discard remaining pulp and membrane from oranges to create bowls. Refrigerate orange bowls in a covered container for up to a day.
  3. Dice reserved orange sections to yield 1 cup diced orange.
  4. In a medium bowl, combine orange, watermelon, blueberries, and kiwi. Add syrup, tossing gently to coat. Cover fruit mixture, and refrigerate until cold, 1 to 2 hours.
  5. Just before serving, spoon fruit into orange bowls,
  6. Garnish each serving with fresh mint and a shortbread cookie, if desired.
Make-Ahead Tip: Mint simple syrup can be made 1 to 2 days in advance and refrigerated in a covered container until needed.

*We used Moroccan Mint Tea from Numi Organic Tea.

 From TeaTime, July/August 2015

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!




Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.